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Each day, the foodservice distribution industry delivers food and supplies to over one million professional kitchens across the country. Learn how the DRIVE-Safe Act will improve safety for all involved in food distribution.  

The regulations of food contact packaging materials, or, as the U.S. Food and Drug Administration refers to them, “indirect food additives” are explored in detail. What do you need to know?

The Certified in Comprehensive Food Safety credential is for those who oversee the global human food supply chain and provides a pathway for training resources focused on preventing food safety breaches at production and manufacturing facilities in the U.S. and abroad.

The most critical Good Manufacturing Practice requirement for packaging materials is that they be suitably pure for their intended use.

Food production facilities, grocery retail locations and restaurants are at risk for attracting pests, as they have the ideal conditions for pests to thrive: food, water and shelter.

Process preventive controls play an important role in a facility’s food safety plan since they are considered very critical for food safety.  

Menu labeling has been a long time in coming, but it looks like another delay maybe pending.

Converting HACCP and HARPC into one food safety plan is easier than it sounds. This article helps you make sense of the alphabet soup of acronyms used in process control.

Here is what food and beverage manufacturers and sellers need to know about the expiration of the temporary Proposition 65 safe harbor warning for bisphenol A (BPA) exposure.

The U.S. Food and Drug Administration (FDA) considers most products marketed as medical foods due to the misunderstanding of the food industry not to meet the definition of a medical food. What’s on your label?